Low-Sugar and Flourless Chocolate Coconut Drops with Almonds

(Makes 20-24 small cookies; recipe adapted from Everyday Food.)

Ingredients:
3 cups Stevia In the Raw Granulated Sweetener (You could probably use Splenda or other Stevia/sugar baking blends as well, but I have not tried the recipe that way)
3/4 cup cocoa powder (use a good quality cocoa powder for best flavor)
1/2 tsp. fine sea salt
3/4 cup semi-sweet chocolate chips (use good quality chocolate for best flavor)
1 cup slivered almonds, toasted and chopped
3/4 cup unsweetened shredded coconut
4 egg whites at room temperature

Instructions:
Take eggs out of the fridge and let them come to room temperature while you preheat the oven to 325F/170C. Line a large baking sheet with parchment paper.

Put almonds in a dry pan and toast them over low heat for 3-4 minutes, just until almonds become fragrant. Coarsely chop the almonds. Separate egg whites from yolks (discard the yolks or save for another purpose.)

In a medium-sized bowl, combine the Stevia In the Raw Granulated Sweetener, cocoa powder, salt, chocolate chips, toasted chopped almonds, and unsweetened shredded coconut and stir to combine. Mix in the room-temperature egg whites and stir until all ingredients are moistened.

Use a cookie scoop to make rounded balls of dough and space them about 2 inches apart on the parchment paper. Bake 16-18 minutes, or until the tops of the cookies look dry, turning the cookie sheet once halfway through the baking time. Let cookies cool completely before storing in a plastic snap-tight container.


This printable recipe from KalynsKitchen.com.